Beef Burgundy Burger with Green Bean Slaw

Ingredients

Vegetable oil for oiling the grill. 4 tablespoons of Colavita extra virgin olive oil, (2 tablespoons for the slaw and 2 tablespoons for the burgundy base)
2 cups of fresh green beans, julienne (cut in 2-3 inch long pieces, then slice lengthwise to halve and then slice lengthwise again to quarter)
1 ¼ cup sweet onion ,( ½ cup thinly sliced for the slaw and ¾ cup finely chopped for the burgundy base)
2 ¼ teaspoons of freshly ground black pepper,
(1/8 teaspoon for the slaw
2 teaspoons for the burgundy base, and 1/8 teaspoon for the glaze )
2 ½ teaspoons minced garlic,
(1/2 teaspoon for the slaw and 2 teaspoons for the burgundy base) 1 cup of fresh red pepper, julienne (thinly sliced, 2-3 inches long)
4 teaspoons of Colavita Balsamic Vinegar, (3 teaspoons for slaw and 1 teaspoon for the burgundy base)
5 slices hickory smoked bacon
3/4 cup of finely chopped portabella mushrooms,
2 teaspoons minced rosemary
¾ cup Sutter Home Cabernet Sauvignon, (½ cup for burgundy base and ¼ cup for glaze)
9 teaspoons of tomato paste, (8 teaspoons for the burgundy base and 1 teaspoon for the glaze)
2 teaspoons of Worcestershire sauce, (1 teaspoon for the burgundy base and 1 teaspoon for the glaze)
½ teaspoon of salt Loaf of French bread, 1 – 24” loaf or 2 – 12” loaves
2 pounds of ground chuck beef

Instructions

Brush vegetable oil on the grates of the grill. Preheat a gas grill to medium heat. If using a charcoal grill, get coals to medium high heat. When cooking the slaw and glaze on a charcoal grill, set skillet and sauce pan to the side on the grill with less direct heat when cooking. Green Bean Slaw: Set a 10 inch, fireproof skillet on the grill. Add to the skillet, 2 tablespoons of Colavita extra virgin olive oil, after about 30 seconds add 2 cups of julienned green beans, ½ cup of thinly sliced sweet onion, and 1/8 teaspoon ground pepper. Saute for approx. 6-7 minutes till green beans are tender and onions are translucent. Add ½ teaspoon of minced garlic and 1 cup of julienned red pepper. Saute for 1 minute more. Remove from the heat/grill, transfer to a bowl, add 3 teaspoons(1 tablespoon) of balsamic vinegar to the cooked green bean/red pepper slaw. Toss well. Set aside slaw, till ready to top the finished burger. Use the skillet for the next step, no need to clean it. Burgundy Base: Take the same fire proof skillet and place on the grill. Cook bacon till done, not overly crisp, approx. 5-7 minutes. Place cooked bacon on paper towels, set aside. Discard the bacon drippings, wipe the skillet with a paper towel. Place the same skillet back on the grill. Add 2 tablespoons of Colavita extra virgin olive oil. Add ¾ cup of the finely chopped onions and ¾ cup of the finely chopped portabella mushrooms. Sauté till onions are translucent, approx. 4 minutes. Add 2 teaspoons of minced garlic and sauté for 30 seconds. Add 2 teaspoons of minced rosemary, ½ cup of Sutter Home Cabernet Sauvignon and 8 teaspoons of tomato paste. Stir and simmer till thickened approx. 4 minutes. Remove from the heat. Transfer to a large mixing bowl. Add to the cooked mixture, 1 teaspoon of Colavita balsamic vinegar, 1 teaspoon of Worcestershire sauce, 2 teaspoons of freshly ground pepper and 1/2 teaspoon of salt. Mix well. Set aside, to be used when making the burgers. Glaze: Mix well in a small fire proof sauce pan: 1/4 cup of Sutter Home Cabernet Sauvignon, 1 teaspoon tomato paste, 1 teaspoon Worcestershire sauce and 1/8 teaspoon of ground pepper. Set on grill and cook over medium heat till reduced to approx. 1/8 cup (2 tablespoons), about 4-5 minutes. Reserve till burgers are ready to be glazed. Bread/Buns: Slice a loaf of French bread into 6- 4 inch wide sections. Cut each section in half to create a bun. Set aside. Burgers: Increase grill heat to medium high heat. Crumble/tear apart the 5 slices of bacon and add to the large mixing bowl containing the burgundy base. Add 2 pounds of the ground chuck beef and gently combine with your fingers. Form 6 patties approx. 1 inch thick by 4 inches. Place the patties on the grill and cook approx. 5-6 minutes on 1 side. Flip the patties and brush the cooked side with the reserved glaze. Cook approx. another 5 minutes. Internal burger temperature should be 160 degrees F. Flip the cooked burger and brush with the glaze. Flip and grill for 20-30 seconds more. Set burgers aside on indirect heat while French bread/buns are being grilled. Grill the 2 non-crust sides of the French bread till golden brown approx. 1 minute. Place the bottom half on a platter. Place the cooked burger on the bottom half of French bread. Top with 1/6 of the green bean slaw. Place the top half of French bread on the green bean slaw and serve.